Roasted Tomato Soup

A go-to comfort food of mine is a grilled cheese sandwich with a bowl of warm tomato soup. Tomato soup is very simple to make and so customizable as far as flavors go. This recipe is fresh tasting and makes the house smell so delicious. Add shredded chicken or a sprinkle of fresh basil and parmesan to bring it over the top.

Don't forget to add as much of the caramelized
juices from the pan.

Roasted Tomato Soup
Ingredients:

• 2 pounds ripe tomatoes, rinsed and sliced
• 1 medium onion, sliced
• 1 teaspoon garlic powder (or 3 garlic cloves, smashed)
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 2 cups vegetable or chicken broth (more or less depending on preference for thickness)

Directions:
Heat oven to 400. Place tomatoes, onions, garlic, oregano and oil on a baking sheet. Toss to coat.
Roast tomatoes for 20-30 minutes, they will be shriveled and the juices will have started to caramelize. Put the contents of the pan, including all the yummy bits that can be scraped off the pan, into a blender. Add one cup of broth and blend. Careful as the contents will be hot. Continue to blend, adding additional broth until desired thickness is reached. Serve warm with grilled cheese or BLT, I'm hungry!

Yield: 4 servings

Note:
There are endless possibilities for flavor additions to this soup. For a heartier meal, I have added chicken and garbanzo beans and even grilled corn and shrimp!